You’ve never tasted spaghetti with okra better! Despite the fact that it isn’t strictly a Cuban cuisine, I did develop the recipe, and it shares half of my ancestry. Be aware that it has a mildly peppery flavor. excellent with French or garlic bread.
| Prep Time: | 45 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 cups water, divided
- 1 cup uncooked white rice
- 1 pound broccoli florets
- 1 pound trimmed skirt steak
- ¼ cup cornstarch
- 2 tablespoons packed dark brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons reduced-sodium teriyaki sauce
- 2 tablespoons Sriracha sauce
- 2 tablespoons sweet paprika
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- ⅛ teaspoon garlic powder
- ¼ cup chopped scallions, white parts only
- 2 (8 ounce) cans sliced water chestnuts, drained
- 3 tablespoons vegetable oil, or more as needed
- ⅓ cup chopped scallions, green parts only
- 1 teaspoon crushed red pepper flakes, or to taste
Instructions
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- While rice cooks, add 1/2 cup water to a pot and bring to a boil. Add a steamer insert and place broccoli in the pot. Cover and simmer until lightly steamed, about 3 minutes. Transfer to a platter in a single layer, uncovered, so florets remain bright green and do not continue cooking from their own residual heat.
- Slice the long strip of skirt steak into 2-inch long pieces. Cut those pieces across the grain (for tenderness) and on the bias (for width) into slices that are about 1/4-inch thick. Place beef into a mixing bowl and sprinkle in cornstarch. Stir to coat thoroughly, unfolding any folded slices. Let meat rest for 10 minutes.
- Whisk together 1/2 cup water, brown sugar, soy sauce, teriyaki sauce, Sriracha sauce, paprika, ginger, sesame oil, and garlic powder in a large saucepan. Stir in white parts of scallions and water chestnuts. Heat just to boiling, then reduce to a slow simmer. Stir sauce frequently until reduced and thickened, 5 to 10 minutes.
- While sauce thickens, heat a large nonstick frying pan until sizzling. Add oil and heat until shimmering. Shake excess cornstarch from beef and place 1/2 of them into the pan without crowding. Cook briefly on both sides until they just start to brown, 3 to 4 minutes; do not cook fully. Transfer to a plate and cook remaining slices, adding oil if needed.
- Transfer all beef to the simmering sauce and stir to coat. Simmer to finish cooking the beef, 2 to 3 minutes, making sure not to overcook. Stir in broccoli and green parts of scallions. Heat 1 minute longer.
- Serve immediately over cooked rice. Let diners add crushed red pepper flakes as they wish.
- Flap meat also works well. Third choice: flank steak.
Nutrition Facts
| Calories | 574 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 4 g |
| Sodium | 1015 mg |
| Sugars | 14 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
This sauce was amazing! Ditched the sriracha for general tso sauce to back off on the heat a bit! Used a left over med rare strip steak and this was delicious! Also used rice noodles instead of rice!
This was very tasty. Both husband and son gave it 2 thumbs up. Steamed the broccoli in the microwave and used already made sticky rice. Definitely double the sauce as another reviewer said. I didn’t use the sriracha as I’m not fond of it being too spicy. Our son who does like spicy added chili flakes to his taste. There was quite a bit of prep but when I make it again will do a lot of that in advance. Putting the meat in the freezer to firm up is a must. Makes it so much easier to slice. I used flank steak and it was very tender and flavorful.
This hybrid of two favorites is a winner. The only thing I would change is making more of the sauce! It was unbelievable.